Crushed Maize / Cracked Corn (ذرة عويجة)
Also known as: Cracked Corn, Broken Maize, ذرة مكروشة
General Description
Crushed maize, commonly known as cracked corn, is made by coarsely grinding dried yellow corn kernels. It retains much of the grain’s natural nutrients and is primarily used in animal feed, but can also be processed for human consumption in some cultures. It has a rough texture, golden color, and neutral flavor, making it suitable for various industrial and agricultural applications.
Physical Properties
Color: Pale yellow to deep golden
Form: Coarse, broken grains
Odor: Neutral, slightly sweet grain smell
Taste: Mild, nutty corn flavor
Moisture Content: ≤ 12%
Purity: ≥ 98%
Impurities: ≤ 2% (inert matter, dust, husks)
Chemical Properties
Crude Protein: 7%–9%
Crude Fiber: ≤ 2.5%
Fat Content: 3%–5%
Ash Content: ≤ 1.5%
Starch Content: 60%–70%
pH (aqueous extract): 5.8 – 6.5
Nutritional Information (per 100g) (approximate)
Energy: 330–360 kcal
Protein: 7–9 g
Fat: 3.5–5 g
Carbohydrates: 70–75 g
Fiber: 1.5–2.5 g
Calcium: 10–15 mg
Iron: 1–2 mg
Quality Standards
Clean, uniform, and free from harmful substances
Complies with feed-grade and food-grade standards (if applicable)
Non-GMO available on request
Processed under hygienic conditions
Meets ISO and HACCP certifications
Microbiological Standards (for food-grade)
Total Plate Count: < 100,000 cfu/g
Yeast & Mold: < 1,000 cfu/g
E. coli: Negative
Salmonella: Absent in 25g
Aflatoxins (B1, B2, G1, G2): Within permissible limits
Packaging & Storage
Packaging: Woven PP bags, kraft paper sacks, or bulk packaging available
Storage: Store in a dry, cool place with proper ventilation
Shelf Life: 12 to 18 months under proper storage
Origin: Egypt
Applications
Widely used in animal feed for poultry, cattle, goats, and sheep
Used in some cultures for traditional porridges and grain blends
Ingredient in processed food products and snack bases (food-grade quality)
Brewing and distillation industries
Eng. NADA HEMDAN, export official
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